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🥗 Colorful Salad with Eggs, Broccoli, and Pine Nuts

304 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 500 g Broccoli
• 3 small dried Tomatoes
• Salt
• 1 tbsp Pine Nuts
• 150 g Yogurt (1.5 % Fat)
• Pepper
• 1 tsp Mustard
• 1 tsp Sesame Oil
• 1 Garlic Clove
• 75 g brown Mushrooms (5 brown Mushrooms)

Instructions

1. 1. Lightly prick the eggshells with a needle to make them easier to peel later.
2. 2. Place the eggs in boiling water and cook them for 8 to 10 minutes until hard-boiled.
3. 3. Drain the hot water and immediately rinse the eggs under cold water to help remove the shell.
4. 4. Peel the eggs completely and let them cool down completely in a cool place.
5. 5. Wash the broccoli thoroughly under running water.
6. 6. Divide the broccoli into small, bite-sized florets.
7. 7. Peel the thick stems of the broccoli and cut them into small pieces.
8. 8. Cut the tomatoes into thin strips.
9. 9. Put the broccoli in a pot with a little boiling salted water and a lid.
10. 10. Steam the broccoli over medium heat for 5 to 7 minutes until cooked.
11. 11. Add the tomato strips and steam them for another 3 minutes.
12. 12. Drain the vegetables and let them drain well.
13. 13. Put the pine nuts in a small, dry pan.
14. 14. Toast the pine nuts without additional fat until they are fragrant and golden brown.
15. 15. Remove the pine nuts from the pan and let them cool on a plate.
16. 16. Put yogurt, salt, pepper, mustard, and oil in a bowl.
17. 17. Whisk the ingredients well to prepare the dressing.
18. 18. Peel the garlic and press it through a garlic press directly into the yogurt.
19. 19. Stir the garlic well into the dressing.
20. 20. Clean the mushrooms thoroughly.
21. 21. Slice the mushrooms into very thin slices.
22. 22. Gently mix the mushrooms, tomato strips, and broccoli with the yogurt dressing.
23. 23. Let the salad marinate for 10 minutes so the flavors blend well.
24. 24. Cut the cooled eggs into wedges.
25. 25. Gently fold the egg wedges into the salad to avoid breaking them.
26. 26. Sprinkle the finished salad with the toasted pine nuts.
27. 27. Serve the salad immediately.

Nutrition per serving

• kcal: 304
• Protein: 25 g · Fett/Fat: 17 g · Carbs: 11 g